While we welcome the fresher, the accommodation season is upon us. It surprises me a bit that I love to entertain so much, because I tend to be a socially anxious person. I know by speaking with others that sometimes people can be nervous on occasion because there are so many things that could be “badly”. If you are nervous at the idea of organizing a dinner in your space, I encourage you to crop your approach. Remember to organize an opportunity to flex your creative muscles and be with people you love.
Having hosted so often over the years, I have developed my own list of things that take an opportunity.
I share my tips and tricks to organize a dinner – everyone at the table will appreciate – whether you are a seasoned host or just test the waters.
The 7 things I do whenever I organize a dinner
1. Consider the guest list.
In many cases, the list of guests – and the way I want to connect with a given group – dictates the type of party I will have. When I have a group of close friends, I tend to keep the evening relaxed, perhaps assembling some dishes together and dividing responsibilities. If I lived in-laws for the first time, I could make the menu more formal and have a festive drink like ready-made champagne.
When you define the timing for the occasion, I also find it useful to think about what will work best for the people I invite. For example, people who have children may want to meet later in the evening (or early – it depends!). I think of the phases of life in which everyone is better able to enjoy the time they spend in my house.
2. Define the menu.
The menu that I put varies considerably depending on the guest list and the overall atmosphere of the evening, but I have some directives that I am.
- I generally do not cook any new things (unless it is cookbook).
- I try to choose leaves which, if necessary, could sit in the oven without cook or come to the table a little cold without sacrificing the quality.
- On most occasions, I try to reduce the number of dishes I make. A soup jarA salad, and a good miche of bread is more than enough to have people.
- I determine the order of drinks in advance, which is generally some varieties of wine and perhaps a specialty cocktail. If I need help to decide the agreements, I ask the staff of Thomas alucasters For their suggestions!
3. Prepare in advance.
I think of the way I would like the evening to flow and start to prepare for a few days in advance. I write a list of everything that must be done, planned per day and hour (for example, which must happen two days before, the day before, the day, the previous time). The list includes purchases in various stores, cleaning, setting up the table, preparation of ingredients, cooking dishes, etc.
4. Play with the table setting.
I often put the table the day before accommodation. It gives me a chance to play with different natives, table sheets, dishes and service Until I spot on the combination that feels good.
5. Define mood with sensory elements.
The sensory elements are essential for a dinner to feel special. These are a few touches that I always implement:
- I only turn on the pendants or the suspended lamps (This school lamp is a favorite) – never shiny above the head.
- I have a candle in the entrance to greet people when they enter the inside – ideally something that persists well with the smell of food. My go-to is the Louis Marie house n ° 04.
- I refresh the nearest bathroom with fresh towels, a flower in a bud with buds and a candle.
- I create a playlist! Music is a must.
6. Give (some) guest jobs.
I like to think in advance on a few tasks for which I might want help once the guests arrive (for example, end the table, put garnishes on a dish, mix cocktails). Inevitably, there will be at least one person who prefers to help with the final touch rather than being inactive. It is easy to occupy them with something if I already have a list in mind.
7. Direct the flow of the evening.
I generally like to organize a progressive party, flowing between a few pieces during the evening. People turn to the host for clues during dinners, and I will make everyone know when it is time to take a step. We will usually start with a cocktail in the kitchen while I do the final touch of food, although sometimes night starts with a glass in a more formal space. We will move to the dining table for dinner, then take coffee and dessert sitting around the coffee table in the fishing room.
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Kate is the founder of Wit & Delight. She is currently learning to play tennis and is forever Test the limits of his creative muscle. Follow her on Instagram at @WitandDeLight_.
